[Keigetsu CEL24 Junmai Daiginjo 50 freshly squeezed raw sake]

Kura Master 2021 Platinum Award Winner

A freshly squeezed junmai daiginjo made with 50% polished rice for sake brewing called "Gin no Yume" cultivated in the terraced rice fields of the Tosa Reihoku region and using CEL24 yeast from Kochi prefecture.

A fruity scent reminiscent of apples and pineapples.
It is sweet and juicy, but it is in perfect harmony with the refreshing acidity, and the aftertaste flows beautifully.

・Award history
2021 Kura Master Pure Rice Daiginjo Category Platinum Award
2020 Kura Master Junmai Daiginjo Category Gold Award
2019 IWC Junmai Daiginjo Category GOLD

◆ Spec Category: Japanese Sake (Junmai Daiginjo Sake)
Ingredients: Rice (domestic), rice koji (domestic)
Rice used: Gin no Yume, Yamada Nishiki Rice polishing ratio: 50%
Japanese sake degree: -4
Acidity: 1.4
Yeast used: CEL24
Alcohol content: 15 degrees Storage method: Refrigeration required Manufacturer: Tosa Sake Brewery (Kochi Prefecture)